Ham and Potato Soup

This ham and potato soup is made with diced ham, Russet potatoes, carrots, celery and white cheddar cheese, all in a thick and creamy broth. An easy dinner option that's hearty, comforting and quick to make!

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 362kcal

Author Sara Welch

Ingredients

6 tablespoons butter divided use
1/2 cup onion diced
2 carrots peeled, halved and sliced
2 stalks celery sliced
2 cups cubed ham
1 teaspoon minced garlic
2 1/2 cups Russet potatoes peeled and diced
4 cups chicken broth
5 tablespoons flour
2 cups milk
1 cup white cheddar cheese shredded
salt and pepper to taste
2 tablespoons chopped parsley

Instructions

Melt 1 tablespoon of butter in a large pot over medium heat. Add the onions and cook for 3-4 minutes or until softened.
Add the carrots, celery, ham, potatoes and garlic to the pot, cook for 3-4 minutes, stirring occasionally.
Add the chicken broth and bring to a simmer. Cook for 15-20 minutes or until potatoes are tender.
In a separate pan, melt the remaining 5 tablespoons of butter over medium heat. Whisk in the flour, stirring constantly. Cook for 1 minute.
Slowly pour in the milk, whisking continuously. Cook for 4-5 minutes or until thickened.
Pour the milk mixture into the ham soup and stir to combine. Stir in the cheddar cheese.
Cook for 5-6 minutes longer. Taste and add salt and pepper as desired. Sprinkle with parsley, then serve.

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